Carrot Cake

Name: Carrot Cake
Yield: 1 sheet cake
Ingredients: 248 g Vegetable oil; 397 g Granulated sugar; 1 tsp Table salt; 4 each Eggs; 7 g Ground cinnamon; 0.5 tsp Ground ginger; 0.25 tsp Ground cloves; 1.5 tsp Baking powder; 0.5 tsp Baking soda; 240 g All-Purpose Flour; 326 g Carrots; 170 g Chopped pecans; 113 g Unsalted butter; 227 g Cream cheese; 0.25 tsp Table salt; 2 tsp Vanilla Extract; 283 g Confectioners' sugar; 1 tsp Milk

Spiced carrot cake with cream cheese frosting.

2 hours 0 minutes1 sheet cake

Ingredients

Ingredients for1 sheet cake
Ingredient	Amount
Cake
Vegetable oil	248 g
Granulated sugar	397 g
Table salt	1 tsp
EggsLarge.	4 each
Ground cinnamon	7 g
Ground ginger	0.5 tsp
Ground cloves	0.25 tsp
Baking powder	1.5 tsp
Baking soda	0.5 tsp
All-Purpose Flour	240 g
CarrotsFinely grated.	326 g
Chopped pecansToasted.	170 g
Frosting
Unsalted butterAt room temperature.	113 g
Cream cheeseAt room temperature.	227 g
Table salt	0.25 tsp
Vanilla Extract	2 tsp
Confectioners' sugarRange: 283–397g.	283 g
MilkOptional.	1 tsp

Method

1
Heat the oven to 175°C/350°F and grease a 23 × 33cm pan. Beat oil, sugar, salt, eggs, spices and leavening together.
2
Stir in flour, then fold in grated carrots and nuts. Spread into the pan.
3
Bake 35–40 minutes until the centre tests done. Cool fully.
4
Beat butter and cream cheese until smooth, then incorporate the frosting sugar and flavouring. Spread over the cake and refrigerate.